Beurre Ravigote (Ravigote or Green Butter)

Ingredients

• 1^ oz. chervil
• 2 oz. spinach
• ^ oz. green chives
• 1 oz. tarragon
• | oz. parsley
• 6 oz. butter
• three or four shallots
• add a little pepper
• and salt

Method

1. 1

   Wash and pick the herbs, blanch for three minutes, strain and cool.

2. 2

   Pound in a mortar.

3. 3

   Cook shallots in butter until golden, then mix with herbs.

4. 4

   Work in butter, rub through a fine sieve, and season.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 150. The excerpt below is the record exactly as published.

Beurre Ravigote {Bavigote or Green Butter). — Wash and pick 1^ oz. chervil, 2 oz. spinach, ^ oz. green chives, 1 oz. tarragon, | oz. parsley. Put it in a saucepan with water and blanch. Drain well, and pound in a mortar. Peel three or four shallots, chop finely, cook them in a little butter, until of a golden colour, and put with the herbs ; work in 6 oz. butter, rub through a fine sieve ; add a little pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.